Complete your holiday baking with these delicious butter cookies!

Ingredients

• 3\/4 pound unsalted butter (3 sticks), at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 1\/2 cups flour
• 1\/4 teaspoon salt
• 3\/4 cup Chukar® Sour Cherry or Bing Cherry Preserves
• Powdered sugar, for dusting

Directions

Preheat the oven to 350° F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined.
Add the vanilla.
In a medium bowl sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Place dough on a floured surface, and shape into a flat disk. Wrap the disk in plastic and chill for 30 minutes.
Roll the dough into a 1\/4-inch-thick circle. Cut out 3\/4-inch rounds with a plain or fluted cutter.
Count out half the rounds. Cut a hole from the middle of these rounds with your choice of cookie cutter.
Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread Chukar® Sour Cherry or Bing Cherry Preserves on the flat side of each solid cookie.
Dust the top of the cut-out cookies with powdered sugar and press the flat sides together with Chukar® Sour Cherry or Bing Cherry Preserves in the middle and the powdered sugar on top.
Recipe from {{The Barefoot Contessa Cookbook}}